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Chocolate Honeycomb Salted Caramel Cheesecake

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It's no secret that I'm a sucker for a cheesecake. If I'm eating out and there is a cheesecake on the menu, I WILL make room for it and any ensuing indigestion is well worth it in my opinion. Similarly, if you turn up at my house on a high day or holiday you'll find a homemade cheesecake being served. I just never get bored of them and have been known to polish off a slice for breakfast on occasion. One of my all time favourite cheesecake recipes is a baked raspberry one that gets an outing several times a year at the request of friends and family. Despite my tried and tested recipe, I thought it was about time that I developed something new to add to my cheesecake repertoire.

This no bake Chocolate Honeycomb Salted Caramel Cheesecake was by all accounts a bit of a revelation.... in taste and looks! It's definitely got the WOW factor and I'm very glad I decided to 'branch out'.

The base of the cheesecake is made from crushed milk chocolate digestive biscuits mixed with melted butter, although ordinary digestives would also work fine. The creamy middle is a mixture of full fat cream cheese and double cream, interspersed with pieces of chocolate honeycomb (crushed up Cadburys Crunchie bars in this case). Finally, the topping, described by my eldest as 'epic' is a simple salted caramel sauce made with Cornish Sea Salt's new delicate salt flakes and more crushed up Crunchie bars - you can't overdo them, promise!

It turned out so well I'm very tempted to make this cheesecake one of my Christmas desserts to offer the pudding haters .... yep, I've already started planning my Christmas menu. What can I say, the lure of Nigella Christmas just gets too strong from September onwards.

Hopefully I've done enough to sell it to you. Seriously though, you really MUST try it..... everyone needs a cheesecake like this in their lives and for something that looks so amazing it really is a very simple recipe.

Just to make you aware the ingredient amounts listed for the salted caramel sauce make way more than you need but I like to keep a bowl in the fridge to drizzle over ice cream and brownies. It will sit happily in the fridge for a week or so.

instructions:

In a bowl mix together the crushed chocolate digestives and butter. Press into the tin and chill whilst you make the cheesecake.

Lightly whip the double cream using an electric whisk until soft peaks form.

In a stand mixer (or by hand) mix together the cream cheese, icing sugar and vanilla extract until smooth.

Fold the whipped double cream into the cream cheese mixture until combined then stir through the crushed crunchie bars.

Pour into the tin, level the top and chill overnight or for at least 3 hours.

You can make the salted caramel sauce straight away and pop it into the fridge or wait until you are ready to serve the cheesecake.

To make the salted caramel sauce place the sugar, butter, double cream and sea salt in a pan and melt on a low heat. Turn up the heat and stir continuously for 1 minute then take off the heat and allow to cool for 30 minutes.

When you are ready to serve, take the cheesecake out of the springform tin and pour over the salted caramel sauce. Top with the crushed crunchie bars.

Hi - mine was quite runny. It shouldn't affect the taste, just drizzle on sparingly on the top so it doesn't all slide off. Put all the extra sauce in a jug so people can pour more over if they want to.

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